Tuesday, June 30, 2009

Karuveppilai kuzhambu recipe | Curry leaves kuzhambu

Karuveppilai kuzhambu is very tasty and healthy,easy to make tooCool!! We make it similar to the vatral kuzhambu we make, but grinding curry leaves and adding to it makes the difference. Just like this kuzhambu,only ground curry leaves make the differenceRaised Eyebrow. This can be made in bulk and keep refrigerated and use for a week. Tastes great as it gets old ;)


Karupveppilai kuzhambu recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 15 mins    |  Cook time: 25 mins    Serves: 4


Tamarind - 1 small lemon sized

Curry leaves - 1/2 cup,tightly packed

Sāmbar powder - 1 1/2 tblsp

Turmeric - 1/4 tsp

Small onion/ Shallots - 7. Finely chopped

Garlic - 12 flakes, chopped

Salt - As needed

Jaggery - small piece

Pepper powder - 1/4 tsp

To temper:

Sesame - 3 tbsp

Fenugreek seeds/ vendhayam - 1/4 tsp

Mustard  - 1/2 tsp

Urad dal - 1 tsp

Toor dal  - 1 tsp

Cumin seeds - 1 tsp

Curry leaves - Optional

Step by step method:

  1. Wash curry leaves and grind it with little water to a smooth paste.
  2. Curry leavesGround paste
  3. Extract tamaring juice from tamarind.Heat kadai with oil and add all the tempering items in order and fry till golden colour.Add the finely chopped onion and garlic and fry till golden brown.
  4. Onion garlic,fryGOlden browned onion
  5. Add the tamarind extract,ground curry leaves,turmeric,salt,sambhar powder(replace with red chilli and dhaniya powder if u dont have home made sambhar powder). Add enough water and boil till oil separates and floats on the top.Add  jaggery and pepper powder lastly and give a boil.
  6. Add sambhar powderFinal


    • The kuzhambu have to boil for atleast 15 minutes,till the raw smell of curry leaves goes off,so add enough water.
    • If ur kuzhambu has a green smell of the curry leaves then tamarind u have used must have been less,so the tamarind and the curry leaves paste should be in correct ratio.
    • Tastes best the next day Winking
Mix with rice and ghee/sesame oil and enjoy!!Tastes best with Idly dosa also and will not get spoiled soon ,so ideal for travelling!!


Sunday, June 21, 2009

Paruppu podi recipe | Podi recipes for rice

Paruppu Podi
Paruppu podi is made in few different ways, my version learnt from my mom and mom in law is made with toor dal (Thuvaram paruppu) with garlic, red chilli and pepper. It tastes and smells great. Its so simple to make,yet tasty than the store bought ones,so do try next time then tell me which one you like the best!!


Toor dal/ thuvaram paruppu 1 cup
Red chilli
Black pepper whole 1 tsp
Garlic 5 flakes
Salt, oil for roasting as needed


  1. Roast red chillies and toor dal till toor dal turns golden brown.
    After roasting
  2. Cool down and grind it with salt to coarse powder.
  3. Crush coarsely, pepper and garlic in a spice crusher.
  4. Add it to the mixer and use inch/juice option to mix it well in the podi/powder.
    Add crushed pepper and garlic
  5. The other option is add whole pepper and garlic flakes to in the beginning itself to skip 3rd and 4th steps.
  6. Store in an air tight container and use when needed.Mix in rice with sesame oil and enjoy!!
  • My mom adds pepper and garlic without roasting at the last stage,says that enhances the flavor of the podi!!

Monday, June 15, 2009

Dal makhani recipe

Dal makhani is a rich gravy made with black gram - whole urad dal (with skin) as main ingredient and rich ingredients like butter and cream to make it tasty and delicious.
I was in a short unsaid break for a week and so could not update blog and missed some posts of yours too! That’s because my parents are here with me, and still we have a lots of things to share! Yesterday some how I managed to take pictures and post it. My friend Sangeeta who I always refer when I make or try something north Indian dish is away, then too, I chased her in mobile and took the recipe from her and tried, Dal Makhani.
I have updated this post with full video, the method might be slightly varying.

Dal makhani recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time Overnight soaking  |  Cook time: 30 mins     Serves: 4

Click here for cup measurements


Black gram (Whole urad dal) - 1/2 cup

Rajma - 3 tbsp

Red chilli powder - 1 tsp

Green chilli - 2

coriander powder - 1 & 1/2 tsp

Turmeric powder - 1/4 tsp

Garam masala powder - 1 tsp

Onion - 1

Tomato - 1, large

Milk/Cream - As needed

Butter - As needed (1 tbsp)

Ginger, Garlic Finely chopped - 1 tsp each

To temper

Cinnamon - 1 inch piece

Cloves - 2

Bay leaves - 1

Cumin seeds - 1 tsp

Butter - As needed (I used 1 tbsp)


Saturday, June 6, 2009

Crispy cauliflower fry recipe, How to prepare cauliflower fries



Cauliflower 1 medium
Rice flour 1/4 cup
Corn flour 1 tbsp
Red chilli powder 1& 1/2 tsp
Turmeric 2 pinches
Salt As needed
Oil For deep frying



  1. Cut/separate the cauliflower into bite size pieces.Boil this in water with salt and turmeric.When the water boils just put off the flame.Let it be covered for 5 minutes and then drain the water completely. 
  2. cf1-horz
  3. Take the cauliflower in a broad vessel,sprinkle rice flour,corn flour and salt.(the salt in the water wud not get absorbed in the florets,so now too u have to add,but very less is needed)Mix it well so that the powders coats the cauliflower,or else sprinkle very little water to make it stick.
  4. cf2-horz
  5. Heat the oil and put these mixture in a sprinkled way and cook in medium flame till golden brown and crisp.
  6. cf3-horz
Serve hot,fry only when you are going to eat,other wise,it will become soggy.

crispy-cauliflower-fries Note:
  • I have used home made sambhar powder,in place of red chilli powder.
  • If you use more of corn flour,then it will turn out hard.
  • Adding more water also will make it hard.
  • Eat within 20-30 mins after frying,otherwise it will become saggy.
  • Keeping covered in hot water cooks the floret,it’s very important,otherwise the flour wont stick to the florets and it will end up in a dirty oil.(all the flour u use for coating will be in oil)

Monday, June 1, 2009

Kovakkai curry | Tindora fry recipe

               In our family,both my mom side and my MIL side,I have never seen them cooking kovakkai,don’t know the reason though!!But when I tasted for the first time in a friend’s place I liked it…tasted nice and sounded so simple as well!! Even My friend S has a different recipe from this,but I will share that in another post..
Tindora / Kovakkai

Though this recipe so many blog has, I wanted to keep a record of what I did,so I am posting this!

Kovakkai curry recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 10 mins    |  Cook time: 20 mins    Serves: 3

Kovakkai/Tindora - 20

Onion - 1, chopped

Sambhar powder - 2 tsp

Turmeric - 1/4 tsp

Salt & water - As needed

To Temper

Mustard - 3/4 tsp

Jeera - 1 tsp

Curry leaves - 1 sprig

Oil - 1 tbsp


  1. Clean and slice the kovakkai to thin circles.
  2. Heat kadai/frying pan with oil and temper with the tempering items.
  3. Add onion to it and fry till golden brown.
  4. Add kovakkai,sambar powder,turmeric and salt.
  5. Mix well and fry for 2-3 minutes.
  6. Then sprinkle water and mix and cook covered till soft and changes colour.
  7. before it gets cookedAfter cooked,colour changes
  8. Take care not to burn the kovakkai.

Serve as accompaniment for rice or take it with roties!!

kovakkai curry


Rajeswari Vijayanand

The person behind Rak’s Kitchen. Know more…


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